Roasted Red Pepper Soup

This soup is wonderfully flexible! Want more bang for your buck? Add in 2 more cups of vegetable stock for a bigger serving size without increasing the calorie count. Want a thicker soup? Don’t puree the vegetables for as long before boiling the soup. Don’t want your soup as creamy or want to cut down on calories? Ditch the milk! There’s a lot of ways to personalize this soup to your preferences. Enjoy!

Ingredients (makes 4-6 servings):

• 1 yellow onion
• 2 red peppers
• 8 roma tomatoes
• 2 cloves of garlic
• 3 tbsp olive oil
• 2 c vegetable stock
• 1/2 cup milk
• 1 tsp red wine vinegar
• Salt (to taste)
• Pepper (to taste)
• 1 1/2 tbsp oregano
• 1 tbsp thyme
• Optional topping: shredded cheddar cheese!

Recipe:

• Preheat your oven to 400 degrees
• Chop your onion, red peppers, and roma tomatoes and add them to a large bowl. Mince the garlic and mix into the bowl. Add in olive oil and mix very thoroughly.
• Add to a baking dish and spread evenly. Bake for 30 minutes. Remove from oven and allow to cool.

• Once cooled, pulse your roasted vegetables through a food processor or blend in a pot with an immersion blender. Continue to do so until desired consistency is reached.

• Transfer to a pot and add 2 cups vegetable stock, red wine vinegar, milk, and seasonings. Bring to a boil and reduce heat – simmer 20 minutes.

• Serve with a grilled cheese, favorite bread, or a salad. Enjoy!